Sesame Chicken Strips

3 whole chicken breasts, skinned, halved, boned
1 c sour cream
2 tsp worchestershire sauce
2 Tbsp lemon juice
2+ garlic cloves, minced
1/4 c butter, melted
1 c dry bread crumbs
1/2 tsp salt
1/4 tsp pepper
2 tsp celery salt
1/3 c sesame seeds

Cut chicken crosswise into 1/2" wide strips.  Combine sour cream, lemon juice, celery salt, worchestershire sauce, salt, pepper and garlic; mix well.  Add chicken to sour cream mixture; coat chicken well; cover and chill at least 8 hours.  Heat oven to 350.  Grease 15x10" jelly roll pan.

Combine bread crumbs and sesame seeds.  Remove chicken strips from sour cream mixture, roll in crumb mixture, coating evenly.  Arrange in a single layer in pan.  Spoon butter evenly over chicken.  Bake 40-45 minutes until tender and golden.  Serve with mustard sauce: 

1/4 c dry mustard
1/4 c cider vinegar
1/2 c mayonnaiese
2 Tbsp sugar
1 egg slightly beaten
1/8 tsp salt

Combine mustard, sugar and salt, add vinegar and egg.  Blend well.  Cook over low heat 2-3 minutes until thickened.  Chill 15 minutes.  Stir in mayo.  Refrigerate.